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Cocoa bean turning as a method for redirecting the aroma compound profile in artisanal cocoa fermentation
Two artisanal fermentation processes for Criollo cocoa beans with different turning start times (24 h and 48 h) were studied. The aromatic profile of cocoa turned every 24 h (B1) displayed volatile compounds associated with fermented, bready, and fruity aromas. When cocoa beans were fermented with a...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8353487/ https://www.ncbi.nlm.nih.gov/pubmed/34401578 http://dx.doi.org/10.1016/j.heliyon.2021.e07694 |